The recipe for creamy pasta with ricotta cheese and walnuts is very easy to prepare; we explain the procedure step by step.

Remove from heat, and stir in basil and remaining 1 teaspoon lemon zest. Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve.

Drain, reserving about 1 cup (250 mL) of the cooking water. Add pasta to pea mixture in skillet and stir in ricotta cheese. Drizzle in some of the cooking water to moisten.

Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Drain the pasta in a colander and rinse under cold running water to cool completely.

When that hunger strikes, we’ll be opting for this slightly more complex but protein-packed lemon pasta dinner. Adding extra cheese in the form of ricotta increases the protein content to ...

On a cold winter day, nothing warms from the inside out like a baked pasta. Whether it’s for a leisurely Sunday supper or an ...

For starters, it cooks in 10 minutes or less. While your water is boiling, you can warm up a jarred sauce and by the time the pasta is done, dinner is practically ready. No long prep, no complicated ...